20 Second Mayo

Matthew Rudofker, executive chef of Momofuku Ssäm Bar, has a fun way of making mayonnaise in a jiffy. This recipe first appeared in our 2015 SAVEUR 100.

20 Second Mayo 20 Second Mayo
Matthew Rudofker, executive chef of Momofuku Ssäm Bar, has a fun way of making mayonnaise in a jiffy.
Yield: makes 2 1/2 Cups

Ingredients

  • 1 12 tbsp. white wine vinegar
  • 1 tbsp. Dijon mustard
  • 12 tsp. salt
  • 1 egg
  • 2 cups canola oil

Instructions

  1. Place white wine vinegar, Dijon mustard, salt, egg, and canola oil in a tall, slender container. Lower an immersion blender into the container so that it sits at the bottom. Purée 3 seconds and slowly pull blender up, swirling and incorporating the oil, until emulsified, 17 seconds. Chill up to 1 month.